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Guava Rugelach

Guava rugelach made with cream cheese based dough and filled with guava jam, cinnamon sugar, and chopped walnuts. 
Servings: 4 dozen cookies
Author: Maryanne Cabrera



  • 1 cup (227 g) unsalted butter, softened
  • 8 oz (227 g) cream cheese,* softened
  • 2 cups (260 g) all-purpose flour
  • ½ teaspoon kosher salt


  • 6 Tablespoon guava jam
  • ½ cup (65 g) toasted walnuts, finely chopped
  • ¼ cup (55 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon ground cinnamon

Egg Wash:

  • 1 large egg white
  • 2 teaspoon water
  • pinch kosher salt



  • In the bowl of a stand mixer fitted with paddle attachment, beat together butter and cream cheese until smooth. Add salt and flour. Mix on low speed until ingredients are incorporated.
  • Transfer to clean work surface. Divide into 4 equal parts. Flatten each to a disk. Wrap in plastic wrap and let chill in the fridge for least 1 hour (up to 24 hours) until firm.  


  • In a small bowl, combine finely chopped walnuts, brown sugar, sugar, and cinnamon. Set aside.

Egg Wash:

  • Whisk together egg white, water, and salt. Set aside.


  • Preheat oven to 350°F. Line several baking sheets with parchment paper. Set aside.
  • Work with one chilled dough disk at a time. On a lightly floured surface, roll dough to a circle about ¼-inch thick. Spread 1½ tablespoon guava jam all over surface. Sprinkle about 2½-3 tablespoons of cinnamon sugar nut mixture over jam.
  • Using a sharp knife (pizza cutter or bench scraper), cut the dough into 12 equal wedges (triangles). Beginning with the wide outside edge, roll dough inwards. Place rolled pastry onto prepared baking sheet, making sure to keep the small tucked end underneath the pastry. Space pastries about 2 inches apart.
  • Repeat with remaining three portions of dough.
  • Lightly brush rolled pastries with egg wash. Sprinkle additional cinnamon sugar mixture on top.
  • Bake for 18-20 minutes until lightly golden brown. Let cool in pan for 3-5 minutes before transferring to wire rack. Cool to room temperature.


  • Do not overfill the rugelach. The filling will ooze out creating a mess causing the rugelach to stick to the parchment paper. 
  • Baked guava rugelach will keep stored in a container at room temperature for up to 4 days.
  • If dough gets too sticky, return dough to fridge and allow to cool. 
  • See post regarding freezing and making ahead. 
  • See post regarding "slice and bake" method.